2,984 brown butter recipes

Golden apricot rice pudding baked in individual molds with a brown sugar and dried apricot bottom that becomes a caramel topping when unmolded. Elegant and simple.

Apple cheddar turnovers: whole baked apples stuffed with brown sugar and cinnamon, wrapped in a sharp cheddar pastry. A New England classic riff on apple-and-cheese.

Pearls and chocolate cookies are chewy dark chocolate drop cookies loaded with white chocolate chips (the pearls). A reverse-palette chocolate chip cookie, ready in 20 minutes.

Frangelico chocolate cake with coffee-spiked cocoa frosting. Hazelnut liqueur and strong coffee deepen the chocolate flavor in this rich, two-layer celebration cake.

Overnight baked French toast with a bubbling caramel-pecan bottom that flips into a gorgeous, sticky top. Make it tonight, bake it for a showstopping brunch.

Pumpkin squares blend canned pumpkin with mincemeat, nutmeg, and allspice in a tender bar cookie, then frost with cream cheese icing. A holiday cookie tray showstopper.

No-bake fruit and nut bars with dates, apricots, toasted almonds, and corn cereal in a brown sugar caramel. Chewy, crunchy, and ready in 40 minutes.

Old-fashioned sandwich cookies with a choice of two homemade fillings: raisin with lemon, or chopped date with orange zest and nutmeg. Three dozen per batch.

Old fashioned pineapple upside down cake baked in a cast iron skillet with a caramelized brown sugar and butter base, pineapple rings, and pecan halves. Served warm with whipped cream.

Overnight hash brown casserole with frozen potatoes, sour cream, cream of mushroom soup, and cheddar cheese. Assemble the night before and bake for a hands-off brunch side.

Soft pumpkin cookies with white chocolate chips, pecans, brown sugar, and pumpkin pie spice. Baked low and slow for a cakey, tender fall cookie.

Frozen toffee butter torte with a chocolate-ganache center, crushed Heath bar crust and crown, and whipped butter-brown sugar filling. An elegant no-bake make-ahead dessert.

Butterscotch layer cake built on brown sugar for deep caramel flavor, finished with a browned-butter frosting that's nutty and toffee-rich. A tender, old-fashioned two-layer cake with real butterscotch character.

Peanut butter rounds rolled in egg white and coated in toasted wheat germ for a nutty, crunchy crust. Dark brown sugar, sesame seeds and a touch of nutmeg set these apart from the usual fork-criss-crossed peanut butter cookie.

Apple praline pie with Granny Smith apples in a double crust, topped with a bubbly brown sugar, butter, and pecan praline glaze poured over the baked pie. Two desserts in one.

Delicious and juicy rhubarb pie to serve with family and friends, a great summer dessert that everyone loves.